Shrimp Creole Risotto Reviews

Allison Vines-Rushing and Slade Rushing

Epicurious
February 2007

The Longbranch

3.5/4

reviews (4)

75%

make it again

This recipe was created by chefs Slade Rushing and Allison Vines-Rushing of the Longbranch in Abita Springs, Louisiana. It's part of a special menu they created for Epicurious's Wine.Dine.Donate program.

Leave a Review

Reviews

users rating3.5/4

We cut the recipe in half for a family meal, and there was still plenty for a family of 4. I loved the sauce, and did spice it up a bit with additional cayenne, paprika, and white pepper (thanks, Corvallis_Cook!). Our take was that we sauteed the veggies and risotto, and just chopped the parsley and thyme and added at the end. No reason, nor desire to fish out parsley and thyme sprigs out of cooked risotto! We served everything separately, so that folks could dish as much risotto, sauce, and shrimp as they liked - worked out perfectly.

There is a lot of
chopping involved
but like Bear_Dino
from CA I felt it
was well worth it.
I served it at a
small dinner party
and got rave
reviews. HOWEVER, I
very much
appreciated A Cook
from Annapolis, MD's
dissatisfied
comments because it
made me look at the
recipe more
carefully and I made
some changes to
accommodate them
(which I agreed
with--why labor over
an unexciting sauce
which a risotto does
not really need
anyway and if it's a
creole sauce how can
it be unexciting??).
This is what I
did--I made the
creole sauce more
authentic, starting
with fresh tomatoes
and not blending it
so that there were
lovely chunks of
tomatoes and
vegetables. I also
got superb seasoning
assistance from my
husband--like
Bear_Dino he added
lots of black
pepper, but in
creole fashion also
white pepper,
cayenne pepper and
paprika (and likely
other stuff
too--he's good!!).
It
had the appropriate
kick! Then rather
than serving the
creole sauce
separately, I
stirred it directly
into the risotto as
part of the liquid
and
reduced the chicken
stock accordingly.
The result was a
very flavorful
creole dish (that
was also beautiful
with the vegetable
and tomato chunks).
I hope the Cook from
Annapolis sees this
and tries it again.
BTW, we used to
live in
Annapolis and just
spent the holidays
there with our
family. Small
world!

There's a lot of
chopping involved,
but this recipe is
worth it. I made it
for my birthday with
crab cakes. I added
a bit more black
pepper than was
necessary to the
sauce but it gave it
a nice bite. Best
risotto I've ever
made.